Lunes de aperitivos: Pan de trigo integral

Pan de trigo integral-receta original (dos panes)

2 tazas de leche escaldada

2 cucharadas de manteca

2 cucharaditas de sal

2 cucharadas de azúcar

½ taza de melaza

2/3 de levadura en polvo disuelta en ¼ de taza de agua tibia

5 tazas de harina de trigo integral

3 tazas de harina blanca

Calentar la batidora de pan. Poner todos los líquidos y luego toda la harina a la vez. Girar la manivela durante tres minutos. Dejar subir durante la noche.

 

Pan de trigo integral - Receta adaptada (una hogaza)

Updated January 2025

1 cup scalded milk

2 cucharadas de manteca

1 cucharadita de sal

2 cucharadas de azúcar

¼ de taza de melaza

1 paquete de levadura activa seca (2 ¼ cucharaditas)

¼ cup warm water (110 degrees)

2 ½ tazas de harina de trigo integral

1 ½ cups white bread flour

Scald the cup of milk, either using a microwave or stove top. Milk temperature should reach 180 degrees, then let the milk cool to 110 degrees before adding to the bread dough. Next heat water to 110 degrees, add 1 teaspoon of sugar and add yeast. Set aside. This mixture should start to bubble in about 4 to 5 minutes. In the bowl of a stand mixer combine flour, salt, and shortening. Use a dough hook, if available, and mix on low speed. Add scalded milk (now cooled to 110 degrees), molasses, and remaining sugar. Scrape down the sides of bowl to make sure all of the flour is combined. Mix on low while adding yeast mixture to dough then increase speed to medium/high and mix for 4 to 5 minutes. Dough should be slightly sticky and should pull away from the sides of the bowl. If it isn’t, you can add a small amount of flour, one spoonful at a time.

Place bread dough on a lightly floured surface. To knead the dough—fold top-half of dough over itself, towards you, and use the palms of your hands to push down gently on the dough upwards towards the top. Rotate the dough one quarter turn and repeat this step, kneading and rotating the dough for f4 to 5 minutes. The dough should be smooth. Place the bread dough in a large bowl that is lightly oiled. Cover and let it rise in a warm place for 75 to 90 minutes. The bread dough should double in size. Grease a loaf pan. Punch down the dough. Shape dough into a loaf and place in the greased loaf pan. Cover lightly with oiled plastic wrap and let the dough rise a second time for one hour. Dough should rise about one inch above the top of the pan. Preheat oven to 375 degrees. Bake for 30 to 35 minutes or until the internal temperature of the bread is 190 degrees. Remove from pan and let cool on a baking rack for 30 minutes. Rub the top of the loaf with butter.

 

This article from the Smithsonian Institution takes a look at adapting vintage bread recipes: https://americanhistory.si.edu/explore/stories/taking-fannie-farmer-how-baking-impaired-intern-negotiated-100-year-old-bread